This heart-warming Hungarian soup is made with potatoes and winter root vegetables. One of my favourite for cold winter evenings.
Prep time: 5 min
Cook time: 45 min
Ingredients:
400 g Potato
2 Carrots
1 Parsley root or parsnip
100 g Celery root
1 Kapia paprika or half Bell pepper
3 Tspoon broth
1 garlic
Parsley
2 Tspoon marjoram
1 Bay leaf
Red paprika powder
1 Tablespoon Gluten free flour
150 g Creme fraiche
Step by step instructions:
1. Peel the veggies, chop the carrots, parsley and celery, paprika to small pieces, potatoes to bigger ones.
2. Fry the onions, garlic and kapia paprika for 10 minutes, add veggies (except potatoes) and fry another 5 mins.
3. Take off the stove, add red paprika powder, mix and add approx 1,5 litre of water.
4. Add salt, pepper, broth, marjoram, bay leaf and cook for approx 30 minutes.
5. Once the veggies are cooked add the potatoes and fresh parsley and cook for another 15 mins until the potatoes are done.
6. Take out a bit of soup in a ball, mix with creme fraiche and flour.
7. Add the mixture back to the soup and cook for 5 minutes. This will make it nice and creamy 😉
Serve with fresh parsley and creme fraiche on top
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